Description
These Crispy Cheddar Corn Potato Muffins are a deliciously savory treat featuring the perfect blend of sharp cheddar cheese, sweet corn kernels, and creamy mashed potatoes. Baked to golden perfection, they offer a crispy exterior with a soft, moist interior, making them an ideal side or snack that complements any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup cheddar cheese (shredded)
- 1 cup corn kernels (fresh or frozen)
- 1 cup mashed potatoes (cooled)
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1 tbsp fresh parsley (chopped, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper to evenly distribute the leavening agents and seasonings.
- Combine Wet Ingredients: In a separate bowl, combine the softened butter, shredded cheddar cheese, corn kernels, cooled mashed potatoes, milk, sour cream, eggs, and chopped parsley if using. Mix well until all wet ingredients are incorporated.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and stir gently until just combined. Take care not to overmix to ensure tender muffins.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow space for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use fresh or fully thawed frozen corn kernels.
- Ensure mashed potatoes are cooled to prevent the batter from becoming too loose.
- Do not overmix the batter; this helps keep the muffins light and fluffy.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Optional chopped fresh parsley adds a subtle herb flavor and a pop of color.
